Ramen Egg Salad with Mayo‑Sriracha Dressing

Ingredients

• 4 pieces hard‑boiled eggs
• 2 tablespoons mayonnaise
• 1 tablespoon sriracha sauce
• 1/2 cup cucumber
• 1 teaspoon soy sauce
• 1 teaspoon rice vinegar
• to taste black pepper(optional)

Instructions

1. 1

   Boil the eggs for 7 minutes, then cool in ice water and peel; chop them into bite‑size pieces.

2. 2

   In a small bowl, whisk together mayonnaise, sriracha, soy sauce, rice vinegar, and black pepper to form the dressing.

3. 3

   Dice the cucumber into small cubes.

4. 4

   Combine the chopped eggs, cucumber, and dressing in a mixing bowl; toss gently until evenly coated.

5. 5

   Serve immediately or chill for up to 30 minutes before serving.